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Shanghai Duck Salad's picture
  Plum sauce 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Sesame oil 1 Tablespoon
  Soy sauce 2 Teaspoon
  Chinese mustard 1 Teaspoon
  Chili oil 1⁄4 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Dried rice stick noodles 1 Ounce, broken in half
  Cantonese roast duck 1⁄2
  Loosely packed shredded iceberg lettuce 4 Cup (64 tbs)
  Bean sprouts 1 Cup (16 tbs)
  Green onions 4 , cut into 1 1/2-inch slivers (Including Tops)
  Shredded chinese sweet mixed pickles/Sweet gherkins 1⁄2 Cup (8 tbs)
  Toasted sesame seeds 1 Tablespoon
  Chopped toasted almonds 1⁄4 Cup (4 tbs)
  Green leaf lettuce 3⁄4 Bunch (75 gm)

Preparation Combine dressing ingredients in a bowl, whisk until smooth, and set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 375°F.
Add rice stick noodles and cook for about 5 seconds or until they puff and expand.
Turn over and cook other side.
Lift out and drain on paper towels and set aside.
Scrape off and discard fat under duck skin; cut skin into thin strips.
Bone duck and shred meat.
Combine duck meat and skin, shredded lettuce, bean sprouts, green onions, pickles, sesame seeds, and half of the almonds; toss with dressing.
Add noodles and toss gently.

Recipe Summary

Side Dish

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Shanghai Duck Salad Recipe